Actually, I think it comes out a little better, due to the heat being more evenly distributed. But as for changing the recipe and what not, I do not. Of course that could be ignorance on my part, but the cakes I have made dont lie..lol

This is the recipe that I use for most of my cakes and I have always used my convection. I actually don't bake anything without the convection on since it more evenly distributes the heat. My WASC cakes always come out great with no "tweaking" of the recipe.

I use WASC all the time. My oven automatically lowers the temp 25 degrees - I bake all my cakes at 300 - no higher than 325. I also put a pan of water in the bottom of the oven to help offset the dryness the top of the cake seems to want to have (thanks to Indydebi for these hints!)

I use WASC all the time. My oven automatically lowers the temp 25 degrees - I bake all my cakes at 300 - no higher than 325. I also put a pan of water in the bottom of the oven to help offset the dryness the top of the cake seems to want to have (thanks to Indydebi for these hints!)

Wow, never thought of using a pan of water. Just goes to show how much you can learn on this site just by reading.